CN105325911A - Pickling method of lead-free preserved eggs - Google Patents
Pickling method of lead-free preserved eggs Download PDFInfo
- Publication number
- CN105325911A CN105325911A CN201510620678.4A CN201510620678A CN105325911A CN 105325911 A CN105325911 A CN 105325911A CN 201510620678 A CN201510620678 A CN 201510620678A CN 105325911 A CN105325911 A CN 105325911A
- Authority
- CN
- China
- Prior art keywords
- egg
- duck
- fructus hordei
- hordei germinatus
- wine vat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a pickling method of lead-free preserved eggs, and belongs to the technical field of egg product processing. The pickling method comprises the steps: firstly, washing cleanly duck eggs with clear water, and respectively soaking with saline water and acetic acid repeatedly, to make pores of egg shells expanded; then washing fresh malt cleanly, cooking, then adding a yeast powder and water, and carrying out compaction fermentation, to obtain maltol; and finally putting the to-be-pickled duck eggs to the obtained maltol, sealedly pickling, and thus obtaining the lead-free preserved eggs. The embodiment proves that the method is unique and novel, lead and too much table salt are not added in the pickling process, no any chemicals exists, and only enzymolysis is used, so that the prepared preserved eggs are transparent, have soft skin, the pickling time is shortened by more than or equal to 75%, the pickling material liquid can also be used for 3-5 times, and the waste of resources is reduced.
Description
Technical field
The invention discloses a kind of method for salting of lead-free preserved egg, belong to egg processing technical field.
Background technology
Lime-preserved egg, also referred to as lime-preserved egg, a kink of preserved egg, refers to the birds, beasts and eggs such as duck, chicken, the egg products that the feed liquid of the preparation such as the material soup (mud) of preparing burden through lime, alkali, salt etc. or NaOH processes.It has over thousands of year production history, for China initiates, is one of traditional food of China, has the features such as sweet-smelling, clearly good to eat, instant, dark liking by our people.
Pickling is critical step in various egg processing process, product quality, local flavor, shelf life etc. can be improved, traditional lime-preserved egg method for salting is the method that materials mash smears duck's egg or materials immersion bubble duck's egg, salt is one of main component of lime-preserved egg feed liquid, the interpolation of salt can increase the local flavor of lime-preserved egg, but a lot of report all points out the salt of edible excess at present, human hypertension can be caused sick, the incidence of disease of oedema raises; Its technological process is complicated, and be simply equipped, production technology is uncontrollable especially, and production efficiency is low, and quality is unstable, and egg breakage rate is in process of production higher in addition, gains in weight, affects outward appearance, causes commodity value low; In the preserved egg process formula that China is traditional in addition, all add lead oxide, because lead is a kind of poisonous heavy metal element, it is fixed that taboo pin gauge has been made by some country, so people are in order to improve quality and improve outward appearance, some chemical agents are often adopted to carry out pickling egg product, such as high concentration pickling liquid is pickled, although can reach the antibacterial object with improving the egg quality that salts down, and does not add anticorrisive agent, but taste is too heavy, consumer is difficult to accept.The feed liquid of pickling lime-preserved egg in addition has often only been used and has once just been outwelled, and not only causes the wasting of resources, and is unfavorable for protection of the environment.
Summary of the invention
The technical problem that the present invention mainly solves: when pickling lime-preserved egg for conventional method, often add too much salt and lead oxide as cure, cause people's hypertension, oedema recurrence rate raises, so often adopt chemical agent to carry out pickling egg product at present, quality is pickled although improve, shorten salting period, but taste weight, harmful after edible, and cure is often with once just outwelling, cause the shortcoming of the wasting of resources, provide a kind of method for salting of lead-free preserved egg, the method with fresh duck's egg and Fructus Hordei Germinatus for raw material, first duck's egg clear water is cleaned, and repeatedly soak with salt solution and acetic acid, make eggshell expansion of pores, then fresh Fructus Hordei Germinatus is cleaned, add after boiling that dusty yeast and hydraulic pressure are real to ferment, obtain maltol, finally the duck's egg that will pickle is put into the maltol sealed pickling obtained, a kind of lead-free preserved egg obtained by the present invention can be obtained.The lime-preserved egg outward appearance product lover that the present invention obtains, the degree of saltiness is suitable for, meet eating habit and the requirement of modern, not only in curing process, without any chemical substance, only utilize enzymolysis, make the lime-preserved egg that obtains penetrating, soft and soggy, and shortening salting period, the feed liquid of pickling also can be reused, and decreases the wasting of resources.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
(1) 50 ~ 100 fresh duck's eggs are got, remove with illumination and have stain egg, rock removal and have sound egg, reject the bad egg of breakage, crackle, oilcan, box hat, clean selecting rear qualified fresh duck's egg surface contaminants with clear water afterwards, basin is put into after cleaning 2 ~ 4 times, add 5 ~ 8L clear water soak 2 ~ 3 days, take out subsequently, put into 6 ~ 9L mass concentration be 7% salt solution soak 4 ~ 5 days, and then the duck's egg after soaking is taken out, put into 5 ~ 10L acetic acid to soak 3 ~ 6 days, make eggshell expansion of pores, take out afterwards, dry, for subsequent use;
(2) 5 ~ 10kg is cleaned 2 ~ 3 times repeatedly without the fresh Fructus Hordei Germinatus clear water germinateed, nothing is gone rotten, remove surperficial silt, afterwards with the Fructus Hordei Germinatus that the emerge in worm water that temperature is 35 ~ 38 DEG C has been cleaned, the water surface exceeds Fructus Hordei Germinatus layer height 6 ~ 8cm, soak 2 ~ 3h to when can pulverize gently with hand, drainage picks up, and is put in the pineapple sieve with holes after sterilization, naturally dries under sunshine;
(3) Fructus Hordei Germinatus after drying is put into steamer, regulate temperature to be 100 ~ 110 DEG C, after boiling 45 ~ 60min, take out to spread out and be positioned over shady and cool place and be cooled to voluntarily when touching with hand till non-scald on hand, be positioned in wine vat afterwards;
(4) getting dusty yeast is dissolved in the pure water of 22 ~ 25 DEG C, and wherein every 5g dusty yeast adds the dissolved in purified water of 200mL, and stirs with sterile glass rod, makes its uniform dissolution;
(5) dusty yeast after dissolving is added the clear water of its weight 2 ~ 4 times, mix, pour in the wine vat of above-mentioned steps (3), and stir clockwise with the waddy after cleaning and sterilizing, it is made to mix with the Fructus Hordei Germinatus after boiling in wine vat, afterwards mixed Fructus Hordei Germinatus pressing plate to be exerted oneself compacting round wine vat wall, circular, after whole compacting, the circular holes that a diameter is wine vat diameter 1/3 is dug in circle middle, hole is the wine vat degree of depth 2/5 deeply, thick layer straw is wrapped subsequently in wine vat surrounding, layer overlay grass connects son above, Fructus Hordei Germinatus sealed type storage in wine vat is allowed to refine 6 ~ 12 months, obtain maltol,
(6) duck's egg after acidleach in above-mentioned steps (1) being dried is put into and is pickled cylinder, greatly upside down, and keep certain distance with vessel port, and push down above egg with corrosion-resistant plastic plate, prevent egg emersion liquid material face, then after carrying out ultraviolet disinfection with above-mentioned obtained maltol, spray pours into be pickled in cylinder, each duck's egg surface uniform is sprayed, till flooding duck's egg, seal afterwards, pickle 18 ~ 25 days under 20 ~ 22 DEG C of conditions after, a kind of lead-free preserved egg obtained by the present invention can be obtained.
Application process of the present invention is: the lead-free preserved egg of 3 ~ 5 obtained by the present invention is peelled off shell, is cut into granular, spoons 5 ~ 8mL vinegar, 2 ~ 3mL sesame oil, sprinkles green onion silk and chili slice, stir, after edible, and excellent taste, high nutritive value.
The invention has the beneficial effects as follows:
(1) the lime-preserved egg outward appearance product lover that the lime-preserved egg that the present invention obtains obtains than tradition, mouthfeel is good, is of high nutritive value, and the obtained lime-preserved egg degree of saltiness is suitable for, and meets eating habit and the requirement of modern;
(2) in curing process, without any chemical substance, only utilize enzymolysis, make the lime-preserved egg that obtains penetrating, soft and soggy, the retention time is long, does not ediblely injure for human body;
(3) obtained lime-preserved egg containing lead composition, does not shorten salting period, and pickles feed liquid and can reuse, and reduces the wasting of resources.
Detailed description of the invention
(1) 50 ~ 100 fresh duck's eggs are got, remove with illumination and have stain egg, rock removal and have sound egg, reject the bad egg of breakage, crackle, oilcan, box hat, clean selecting rear qualified fresh duck's egg surface contaminants with clear water afterwards, basin is put into after cleaning 2 ~ 4 times, add 5 ~ 8L clear water soak 2 ~ 3 days, take out subsequently, put into 6 ~ 9L mass concentration be 7% salt solution soak 4 ~ 5 days, and then the duck's egg after soaking is taken out, put into 5 ~ 10L acetic acid to soak 3 ~ 6 days, make eggshell expansion of pores, take out afterwards, dry, for subsequent use;
(2) 5 ~ 10kg is cleaned 2 ~ 3 times repeatedly without the fresh Fructus Hordei Germinatus clear water germinateed, nothing is gone rotten, remove surperficial silt, afterwards with the Fructus Hordei Germinatus that the emerge in worm water that temperature is 35 ~ 38 DEG C has been cleaned, the water surface exceeds Fructus Hordei Germinatus layer height 6 ~ 8cm, soak 2 ~ 3h to when can pulverize gently with hand, drainage picks up, and is put in the pineapple sieve with holes after sterilization, naturally dries under sunshine;
(3) Fructus Hordei Germinatus after drying is put into steamer, regulate temperature to be 100 ~ 110 DEG C, after boiling 45 ~ 60min, take out to spread out and be positioned over shady and cool place and be cooled to voluntarily when touching with hand till non-scald on hand, be positioned in wine vat afterwards;
(4) getting dusty yeast is dissolved in the pure water of 22 ~ 25 DEG C, and wherein every 5g dusty yeast adds the dissolved in purified water of 200mL, and stirs with sterile glass rod, makes its uniform dissolution;
(5) dusty yeast after dissolving is added the clear water of its weight 2 ~ 4 times, mix, pour in the wine vat of above-mentioned steps (3), and stir clockwise with the waddy after cleaning and sterilizing, it is made to mix with the Fructus Hordei Germinatus after boiling in wine vat, afterwards mixed Fructus Hordei Germinatus pressing plate to be exerted oneself compacting round wine vat wall, circular, after whole compacting, the circular holes that a diameter is wine vat diameter 1/3 is dug in circle middle, hole is the wine vat degree of depth 2/5 deeply, thick layer straw is wrapped subsequently in wine vat surrounding, layer overlay grass connects son above, Fructus Hordei Germinatus sealed type storage in wine vat is allowed to refine 6 ~ 12 months, obtain maltol,
(6) duck's egg after acidleach in above-mentioned steps (1) being dried is put into and is pickled cylinder, greatly upside down, and keep certain distance with vessel port, and push down above egg with corrosion-resistant plastic plate, prevent egg emersion liquid material face, then after carrying out ultraviolet disinfection with above-mentioned obtained maltol, spray pours into be pickled in cylinder, each duck's egg surface uniform is sprayed, till flooding duck's egg, seal afterwards, pickle 18 ~ 25 days under 20 ~ 22 DEG C of conditions after, a kind of lead-free preserved egg obtained by the present invention can be obtained.
Example 1
Get 50 fresh duck's eggs, removing with illumination has stain egg, and rocking removal has sound egg, reject the bad egg of breakage, crackle, oilcan, box hat, cleaning selecting rear qualified fresh duck's egg surface contaminants with clear water afterwards, after cleaning 2 times, putting into basin, add 5L clear water and soak 2 days, take out subsequently, put into 6L mass concentration be 7% salt solution soak 4 days, and then the duck's egg after soaking is taken out, put into 5L acetic acid to soak 3 days, make eggshell expansion of pores, take out afterwards, dry, for subsequent use, by 5kg without germinateing, repeatedly cleaning 2 times without the fresh Fructus Hordei Germinatus clear water gone rotten, remove surperficial silt, afterwards with the Fructus Hordei Germinatus that the emerge in worm water that temperature is 35 DEG C has been cleaned, the water surface exceeds Fructus Hordei Germinatus layer height 6cm, soak 2h to when can pulverize gently with hand, drainage picks up, and is put in the pineapple sieve with holes after sterilization, naturally dries under sunshine, Fructus Hordei Germinatus after drying is put into steamer, regulates temperature to be 100 DEG C, after boiling 45min, take out to spread out and be positioned over shady and cool place and be cooled to voluntarily when touching with hand till non-scald on hand, be positioned in wine vat afterwards, getting dusty yeast is dissolved in the pure water of 22 DEG C, and wherein every 5g dusty yeast adds the dissolved in purified water of 200mL, and stirs with sterile glass rod, makes its uniform dissolution, dusty yeast after dissolving is added the clear water of its weight 2 times, mix, pour in the wine vat in above-mentioned steps, and stir clockwise with the waddy after cleaning and sterilizing, it is made to mix with the Fructus Hordei Germinatus after boiling in wine vat, afterwards mixed Fructus Hordei Germinatus pressing plate to be exerted oneself compacting round wine vat wall, circular, after whole compacting, the circular holes that a diameter is wine vat diameter 1/3 is dug in circle middle, hole is the wine vat degree of depth 2/5 deeply, thick layer straw is wrapped subsequently in wine vat surrounding, layer overlay grass connects son above, Fructus Hordei Germinatus sealed type storage in wine vat is allowed to refine 6 months, obtain maltol, duck's egg after acidleach in above-mentioned steps being dried is put into and is pickled cylinder, greatly upside down, and keep certain distance with vessel port, and push down above egg with corrosion-resistant plastic plate, prevent egg emersion liquid material face, then, after carrying out ultraviolet disinfection with above-mentioned obtained maltol, spray pours into be pickled in cylinder, is sprayed by each duck's egg surface uniform, till flooding duck's egg, seal afterwards, pickle 18 days under 20 DEG C of conditions after, a kind of lead-free preserved egg obtained by the present invention can be obtained.
This case method is unique novel, does not add plumbous and too much salt, without any chemical substance in curing process, only utilize enzymolysis, make the lime-preserved egg that obtains penetrating, soft and soggy, and shorten the salting period of 75%, the feed liquid of pickling also can reuse 3 times, decreases the wasting of resources.
Example 2
Get 80 fresh duck's eggs, removing with illumination has stain egg, and rocking removal has sound egg, reject the bad egg of breakage, crackle, oilcan, box hat, cleaning selecting rear qualified fresh duck's egg surface contaminants with clear water afterwards, after cleaning 3 times, putting into basin, add 7L clear water and soak 2.5 days, take out subsequently, put into 8L mass concentration be 7% salt solution soak 4.5 days, and then the duck's egg after soaking is taken out, put into 7L acetic acid to soak 5 days, make eggshell expansion of pores, take out afterwards, dry, for subsequent use, by 8kg without germinateing, repeatedly cleaning 2.5 times without the fresh Fructus Hordei Germinatus clear water gone rotten, remove surperficial silt, afterwards with the Fructus Hordei Germinatus that the emerge in worm water that temperature is 36 DEG C has been cleaned, the water surface exceeds Fructus Hordei Germinatus layer height 7cm, soak 2.5h to when can pulverize gently with hand, drainage picks up, and is put in the pineapple sieve with holes after sterilization, naturally dries under sunshine, Fructus Hordei Germinatus after drying is put into steamer, regulates temperature to be 105 DEG C, after boiling 55min, take out to spread out and be positioned over shady and cool place and be cooled to voluntarily when touching with hand till non-scald on hand, be positioned in wine vat afterwards, getting dusty yeast is dissolved in the pure water of 24 DEG C, and wherein every 5g dusty yeast adds the dissolved in purified water of 200mL, and stirs with sterile glass rod, makes its uniform dissolution, dusty yeast after dissolving is added the clear water of its weight 3 times, mix, pour in the wine vat in above-mentioned steps, and stir clockwise with the waddy after cleaning and sterilizing, it is made to mix with the Fructus Hordei Germinatus after boiling in wine vat, afterwards mixed Fructus Hordei Germinatus pressing plate to be exerted oneself compacting round wine vat wall, circular, after whole compacting, the circular holes that a diameter is wine vat diameter 1/3 is dug in circle middle, hole is the wine vat degree of depth 2/5 deeply, thick layer straw is wrapped subsequently in wine vat surrounding, layer overlay grass connects son above, Fructus Hordei Germinatus sealed type storage in wine vat is allowed to refine 10 months, obtain maltol, duck's egg after acidleach in above-mentioned steps being dried is put into and is pickled cylinder, greatly upside down, and keep certain distance with vessel port, and push down above egg with corrosion-resistant plastic plate, prevent egg emersion liquid material face, then, after carrying out ultraviolet disinfection with above-mentioned obtained maltol, spray pours into be pickled in cylinder, is sprayed by each duck's egg surface uniform, till flooding duck's egg, seal afterwards, pickle 22 days under 21 DEG C of conditions after, a kind of lead-free preserved egg obtained by the present invention can be obtained.
This case method is unique novel, does not add plumbous and too much salt, without any chemical substance in curing process, only utilize enzymolysis, make the lime-preserved egg that obtains penetrating, soft and soggy, and shorten the salting period of 80%, the feed liquid of pickling also can reuse 4 times, decreases the wasting of resources.
Example 3
Get 100 fresh duck's eggs, removing with illumination has stain egg, and rocking removal has sound egg, reject the bad egg of breakage, crackle, oilcan, box hat, cleaning selecting rear qualified fresh duck's egg surface contaminants with clear water afterwards, after cleaning 4 times, putting into basin, add 8L clear water and soak 3 days, take out subsequently, put into 9L mass concentration be 7% salt solution soak 5 days, and then the duck's egg after soaking is taken out, put into 10L acetic acid to soak 6 days, make eggshell expansion of pores, take out afterwards, dry, for subsequent use, by 10kg without germinateing, repeatedly cleaning 3 times without the fresh Fructus Hordei Germinatus clear water gone rotten, remove surperficial silt, afterwards with the Fructus Hordei Germinatus that the emerge in worm water that temperature is 38 DEG C has been cleaned, the water surface exceeds Fructus Hordei Germinatus layer height 8cm, soak 3h to when can pulverize gently with hand, drainage picks up, and is put in the pineapple sieve with holes after sterilization, naturally dries under sunshine, Fructus Hordei Germinatus after drying is put into steamer, regulates temperature to be 110 DEG C, after boiling 60min, take out to spread out and be positioned over shady and cool place and be cooled to voluntarily when touching with hand till non-scald on hand, be positioned in wine vat afterwards, getting dusty yeast is dissolved in the pure water of 25 DEG C, and wherein every 5g dusty yeast adds the dissolved in purified water of 200mL, and stirs with sterile glass rod, makes its uniform dissolution, dusty yeast after dissolving is added the clear water of its weight 4 times, mix, pour in the wine vat in above-mentioned steps, and stir clockwise with the waddy after cleaning and sterilizing, it is made to mix with the Fructus Hordei Germinatus after boiling in wine vat, afterwards mixed Fructus Hordei Germinatus pressing plate to be exerted oneself compacting round wine vat wall, circular, after whole compacting, the circular holes that a diameter is wine vat diameter 1/3 is dug in circle middle, hole is the wine vat degree of depth 2/5 deeply, thick layer straw is wrapped subsequently in wine vat surrounding, layer overlay grass connects son above, Fructus Hordei Germinatus sealed type storage in wine vat is allowed to refine 12 months, obtain maltol, duck's egg after acidleach in above-mentioned steps being dried is put into and is pickled cylinder, greatly upside down, and keep certain distance with vessel port, and push down above egg with corrosion-resistant plastic plate, prevent egg emersion liquid material face, then, after carrying out ultraviolet disinfection with above-mentioned obtained maltol, spray pours into be pickled in cylinder, is sprayed by each duck's egg surface uniform, till flooding duck's egg, seal afterwards, pickle 25 days under 22 DEG C of conditions after, a kind of lead-free preserved egg obtained by the present invention can be obtained.
This case method is unique novel, does not add plumbous and too much salt, without any chemical substance in curing process, only utilize enzymolysis, make the lime-preserved egg that obtains penetrating, soft and soggy, and shorten the salting period of 85%, the feed liquid of pickling also can reuse 5 times, decreases the wasting of resources.
Claims (1)
1. a method for salting for lead-free preserved egg, is characterized in that concrete operation step is:
(1) 50 ~ 100 fresh duck's eggs are got, remove with illumination and have stain egg, rock removal and have sound egg, reject the bad egg of breakage, crackle, oilcan, box hat, clean selecting rear qualified fresh duck's egg surface contaminants with clear water afterwards, basin is put into after cleaning 2 ~ 4 times, add 5 ~ 8L clear water soak 2 ~ 3 days, take out subsequently, put into 6 ~ 9L mass concentration be 7% salt solution soak 4 ~ 5 days, and then the duck's egg after soaking is taken out, put into 5 ~ 10L acetic acid to soak 3 ~ 6 days, make eggshell expansion of pores, take out afterwards, dry, for subsequent use;
(2) 5 ~ 10kg is cleaned 2 ~ 3 times repeatedly without the fresh Fructus Hordei Germinatus clear water germinateed, nothing is gone rotten, remove surperficial silt, afterwards with the Fructus Hordei Germinatus that the emerge in worm water that temperature is 35 ~ 38 DEG C has been cleaned, the water surface exceeds Fructus Hordei Germinatus layer height 6 ~ 8cm, soak 2 ~ 3h to when can pulverize gently with hand, drainage picks up, and is put in the pineapple sieve with holes after sterilization, naturally dries under sunshine;
(3) Fructus Hordei Germinatus after drying is put into steamer, regulate temperature to be 100 ~ 110 DEG C, after boiling 45 ~ 60min, take out to spread out and be positioned over shady and cool place and be cooled to voluntarily when touching with hand till non-scald on hand, be positioned in wine vat afterwards;
(4) getting dusty yeast is dissolved in the pure water of 22 ~ 25 DEG C, and wherein every 5g dusty yeast adds the dissolved in purified water of 200mL, and stirs with sterile glass rod, makes its uniform dissolution;
(5) dusty yeast after dissolving is added the clear water of its weight 2 ~ 4 times, mix, pour in the wine vat of above-mentioned steps (3), and stir clockwise with the waddy after cleaning and sterilizing, it is made to mix with the Fructus Hordei Germinatus after boiling in wine vat, afterwards mixed Fructus Hordei Germinatus pressing plate to be exerted oneself compacting round wine vat wall, circular, after whole compacting, the circular holes that a diameter is wine vat diameter 1/3 is dug in circle middle, hole is the wine vat degree of depth 2/5 deeply, thick layer straw is wrapped subsequently in wine vat surrounding, layer overlay grass connects son above, Fructus Hordei Germinatus sealed type storage in wine vat is allowed to refine 6 ~ 12 months, obtain maltol,
(6) duck's egg after acidleach in above-mentioned steps (1) being dried is put into and is pickled cylinder, greatly upside down, and keep certain distance with vessel port, and push down above egg with corrosion-resistant plastic plate, prevent egg emersion liquid material face, then after carrying out ultraviolet disinfection with above-mentioned obtained maltol, spray pours into be pickled in cylinder, each duck's egg surface uniform is sprayed, till flooding duck's egg, seal afterwards, pickle 18 ~ 25 days under 20 ~ 22 DEG C of conditions after, a kind of lead-free preserved egg obtained by the present invention can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510620678.4A CN105325911A (en) | 2015-09-27 | 2015-09-27 | Pickling method of lead-free preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510620678.4A CN105325911A (en) | 2015-09-27 | 2015-09-27 | Pickling method of lead-free preserved eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325911A true CN105325911A (en) | 2016-02-17 |
Family
ID=55276896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510620678.4A Pending CN105325911A (en) | 2015-09-27 | 2015-09-27 | Pickling method of lead-free preserved eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325911A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235070A (en) * | 2016-09-24 | 2016-12-21 | 王德 | A kind of spices are replenished the calcium preserved egg |
| CN109349545A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of high oil recovery Salted duck egg method for salting |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329833A (en) * | 2001-07-23 | 2002-01-09 | 高天明 | Process for preparing low-cholesterol preserved eggs |
| CN102224946A (en) * | 2011-04-29 | 2011-10-26 | 株洲市好棒美食品有限公司 | Alkali steeping liquid for preserved eggs |
| CN102630972A (en) * | 2012-05-10 | 2012-08-15 | 天津科技大学 | Method for rapidly making lead-free preserved duck egg by utilizing acid leaching pressurization method |
| CN104055147A (en) * | 2013-03-22 | 2014-09-24 | 沭阳县苏合农产品销售专业合作联社 | Manufacturing method of preserved egg |
| CN104544101A (en) * | 2015-02-06 | 2015-04-29 | 四川省宜宾市思坡醋业有限责任公司 | Sun vinegar vinegar-egg juice and preparation method thereof |
-
2015
- 2015-09-27 CN CN201510620678.4A patent/CN105325911A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329833A (en) * | 2001-07-23 | 2002-01-09 | 高天明 | Process for preparing low-cholesterol preserved eggs |
| CN102224946A (en) * | 2011-04-29 | 2011-10-26 | 株洲市好棒美食品有限公司 | Alkali steeping liquid for preserved eggs |
| CN102630972A (en) * | 2012-05-10 | 2012-08-15 | 天津科技大学 | Method for rapidly making lead-free preserved duck egg by utilizing acid leaching pressurization method |
| CN104055147A (en) * | 2013-03-22 | 2014-09-24 | 沭阳县苏合农产品销售专业合作联社 | Manufacturing method of preserved egg |
| CN104544101A (en) * | 2015-02-06 | 2015-04-29 | 四川省宜宾市思坡醋业有限责任公司 | Sun vinegar vinegar-egg juice and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 肖付刚等: "《食品生产及保藏技术研究》", 30 April 2015, 中国水利水电出版社 * |
| 马基: "《食物与厨艺.奶.蛋.肉.鱼》", 31 August 2013, 北京美术摄影出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235070A (en) * | 2016-09-24 | 2016-12-21 | 王德 | A kind of spices are replenished the calcium preserved egg |
| CN109349545A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of high oil recovery Salted duck egg method for salting |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609819B (en) | Low-sugar preserved mango and preparation method thereof | |
| CN101108007B (en) | Bloating method of low salinity salted duck egg | |
| CN103564534B (en) | Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system | |
| CN103315324A (en) | Chinese Euroleon preserving method | |
| CN103829270A (en) | Method for processing chicken wings by alternative vacuumizing and ultrasonic treatment process to increase salting rate | |
| CN105325911A (en) | Pickling method of lead-free preserved eggs | |
| CN102246974A (en) | Method for pickling spiced preserved eggs in batches | |
| CN103404817B (en) | Production technology pickled by high dish | |
| CN102835447A (en) | Method for salting pickled cabbages at home | |
| CN103584035A (en) | Household cabbage prickling method | |
| CN103876183A (en) | Production method of instant jellyfish | |
| JP2009039016A (en) | Method for producing edible vinegar by using germinated unpolished rice, and unpolished rice black vinegar produced by the same | |
| CN103549486B (en) | Processing method for clean and long-time-storable salted eggs and yolk storage method of salted eggs | |
| CN105146397A (en) | Making method of sweet potato strips | |
| CN102258206A (en) | Processing method of abalone | |
| CN109090327A (en) | A kind of method that biological enzyme formulation shortens preserved fruit dried orange peel production cycle and improvement mouthfeel | |
| CN101921684A (en) | Method for making canned barley alcohol | |
| CN104207108A (en) | Fresh chilli sauce and preparation method thereof | |
| CN103300416A (en) | Processing method of desalted and dried red fish | |
| CN108936394A (en) | A kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping | |
| CN106722362A (en) | A kind of production method of less salt salted egg | |
| CN113854536A (en) | Mushroom-flavored chili sauce and preparation method thereof | |
| CN105982235A (en) | Low-salt passiflora-edulis duck eggs and making method thereof | |
| CN102870942B (en) | Production technology of half plums | |
| CN101632466A (en) | Method for processing seasoned and dried scallop products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160217 |